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Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.
15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.
Mainly Cereal Chemistry but many others also
PhD in cereal chemistry
| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Sharon | 01/23/12 | 10 | 10 | 10 | Thank you Carl, that helps me a ..... |
| Anonymous | 01/23/12 | 10 | 10 | 10 | |
| Ronald | 08/30/11 | 10 | 10 | 10 | U'r expert comment was most helpful. Prompt ..... |
| H.M | 08/19/11 | 9 | 9 | 9 | Thanks for your help! |
| Mario | 07/15/11 | 6 | 8 | 10 |
Sharon, Rancidity is the decomposition of the lipids that are naturally found in all cereals. It produces an off odor and also an off taste. The taste is often described as paint-like or varnish-like
Dear Sharon, It sound like you have a good granola. I see no reason why the the granola would go bad (lose nutritional value or make you sick) with a reasonable storage time of a few months.
Dear Mario, I do not have a solution to the problem. I know of no additive that I think would help. Something to try that may or may not help. I expect that you are losing water during the
Ravi, I am not an expert on water treatment. It sounds like you may have more than one problem. There are a number of products on the market to soften water. However none of these will purify
Dear Mina, I am not aware of any work related to the performace of wheat at high altitude. I would suggest you contact breeders that work at higher altitudes (7500 is very high). Two location
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